1/3 c. cold butter
1 (16 oz.) pkg. pound cake mix
3 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 1/2 tsp. vanilla extract
3 eggs
2/3 c. (4 oz.) semi-sweet chocolate chips
Strawberries or raspberries for garnish
Currant or apple jelly, melted

In mixing bowl, cut butter into pound cake mix until evenly distributed. Reserve 1 cup mixture. Press remaining crumb mixture evenly over bottom and halfway up sides of 9-inch springform pan. (I don't have this kind of pan and use a large pie plate.) Bake crust at 350 degrees for 20 minutes.

Beat cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Remove half of batter to separate bowl. Stir in melted chocolate; spread over crumb crust. Sprinkle reserved cup of crumb mixture evenly over chocolate layer. Top with remaining cheese mixture, spreading gently to cover. Return to oven and bake 45 to 50 minutes. Cool.

Refrigerate 8 hours or overnight. Decorate with whole and sliced berries; brush with melted jelly.